Maple Whipped Cream
 
Makes about 1½ cups
Ingredients
  • ½ cup (120 grams) heavy whipping cream
  • 2 tablespoons (42 grams) maple syrup
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and maple syrup at high speed until stiff peaks form, 2 to 3 minutes. Refrigerate for up to 24 hours.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/butternut-squash-pie/